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Brussels Sprout & Prosciutto Flatbread with Fresh Pesto and Mozzarella

Brussels Sprout & Prosciutto Flatbread with Fresh Pesto and Mozzarella

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Brussels sprouts and prosciutto are one of our favorite combinations. The same goes for pesto and fresh mozzarella. Why not have it all? Happy pizza making!

Allergens:WheatSoyMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time45 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

10 ounce

Pizza Dough

(ContainsWheat, Soy)

8 ounce

Brussels Sprouts

1 unit

Tomato

4 ounce

Fresh Mozzarella

(ContainsMilk)

¼ cup

Pesto

(ContainsMilk)

2 clove

Garlic

4 ounce

Prosciutto

Not included in your delivery

2 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3426.696 kJ
Calories819 kcal
Fat36 g
Saturated Fat0 g
Carbohydrate78 g
Sugar0 g
Dietary Fiber16 g
Protein45 g
Sodium2138 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Instructionsarrow up iconarrow up icon
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1

Preheat oven to 450 degrees. HINT: If you know you’re making this recipe in advance, take the pizza dough out of the fridge to come to room temperature.

2

Using your hands, stretch out the dough into a rough 1/4-inch rectangle. Place onto a lightly oiled baking sheet and prick all over with a fork. Place in the oven for 10-15 minutes, until beginning to brown on the edges. HINT: if you have a rolling pin or wine bottle, you can use it to roll out the dough out on a lightly floured surface.

3

Meanwhile, trim, halve, and slice the brussels sprouts into shreds. Thinly slice the garlic. Core, halve, and slice the tomato into ¼-inch wedges. Tear the mozzarella into small, bite-sized pieces.

4

Heat a drizzle of oil in a large pan over medium-high heat. Add the brussels sprouts and cook, tossing, 4-5 minutes, until softened and slightly browned. Add the garlic to the pan and cook another 1-2 minutes, until fragrant. Season with salt and pepper.

5

Spread the brussels sprout mixture over the par-baked pizza dough. Toss the mozzarella and tomatoes in a medium bowl with 2 tablespoons pesto. Spread the mozzarella and tomato mixture on top of the brussels sprouts and spread the prosciutto over the top. Return to the oven for 5-7 minutes, until cheese has melted and prosciutto crisps.

6

Drizzle the flatbread with 2 tablespoons pesto, cut into squares, and enjoy!